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Author Notes: This tart is my favorite way to eat plum tomatoes from the garden, and it takes minimal time to put together. The nutrition label on the box of puff pastry makes me feel pressured to say that this serves 6, but let's not kid ourselves; 3 people can easily take it down. —pantryhero
Makes one 9x13 tart (see above)
- 3/4 pound plum/Roma tomatoes
- 2 tablespoons whipped cream cheese (this is important; the "whipped" kind is soft enough to mix straight out of the fridge)
- 1 tablespoon sour cream
- 1 1/2 tablespoons half-and-half
- 1 sheet (about 8.5 oz) frozen puff pastry, thawed (I use Pepperidge Farm)
- 2 tablespoons smooth Dijon mustard
- kosher salt and pepper
- Preheat the oven to 400º.
- Slice the tomatoes 1/4" to 1/3" thick, sprinkle lightly with kosher salt, and place on a double layer of paper towels to drain while you prep everything else.
- In a small liquid measuring cup, whisk together the whipped cream cheese, sour cream, and half-and-half until relatively smooth. It's ok if it's a little lumpy. This mixture should be thick but pourable. If it's too thick, add more half-and-half by the teaspoon until it's liquidy enough to pour.
- Flour your work surface and roll the puff pastry into a 9" x 13" rectangle. Place directly onto a baking sheet.
- Brush the pastry with the Dijon mustard, leaving a 1/2" border. Arrange the tomato slices evenly on top and then pour the half-and-half mixture evenly over the tomatoes. It's not going to completely cover the whole thing; I usually just make a spiral starting in the center. Sprinkle lightly with kosher salt and freshly ground pepper.
- Bake for about 15 minutes, or until the crust is deep golden.
- Cut with a pizza cutter and serve immediately.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper